Two solid days of cooking have gone by and I'm happy, though a little exhausted. My Thanksgiving was a resounding success and everyone left full, happy, and armed with a bag of leftovers to last them well into mid-December. The...
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Thanksgiving is particularly hard on the fridge. Leading up to the big day, the fridge is filled to capacity. I know mine is stuffed so precariously right now, I have to think twice before opening the door. The fridge gets...
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A few week's back we shared Mark Peel's recipe for Mashed Potatoes, Finally Revealed, a cream and butter-laden preparation that is the key to the smoothest restaurant caliber mashed potatoes. It turned out to be one of the the most...
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[Photograph: Tara Mataraza Desmond] Even though I've had this Pumpkin Pancetta Soup on my Thanksgiving menu for weeks, and I'm only just getting to it now in the midst of the Great Pumpkin Shortage panic of 2009, I remain undaunted...
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Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photographs: Carolyn Cope] Cranberry sauce will never be my favorite part of the Thanksgiving meal. As a Jersey girl,...
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©iStockPhoto/MentalArt What better recipe to start out with from this week's Good Eats: The Early Years than Alton's roast turkey. He explains every detail, from the brine—a mix of vegetable broth, brown sugar, black peppercorns, allspice berries, and candied ginger—to...
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Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe and expand our vegetarian repertoire. [Photograph: Michael Natkin] With all of the concerns about food safety, most people (Alton Brown included) don't actually...
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The following recipe is from the November 18 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Green beans always find their way to the holiday table. Unfortunately, sometimes they can be more...
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Spatchcocking is the key to perfectly moist, flavorful turkey and takes about half the time of the traditional roasting method. All you have to do is butterfly the bird, removing its backbone and breaking the breastbone. Yeah, the breaking part isn't our favorite either but it's the price you pay for a delicious bird.
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[Photograph: Caroline Russock] Summer might be the height of pickling and preserving season, but a recent trip to the market left me with plenty of fruits and vegetables that were just waiting to be put up. The inspiration for...
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